We had a brief taste of spring this weekend in Seattle – the temperature climbed to 50F and it was sunny for two days straight! Trees are starting to bud and we even spotted some eager daffodils on our walk around the park. But we’re about the enter the dreaded, never-ending month of March where all weather bets are off, so I fully expect at least a few more wintry days before we turn the corner.
If you also happen to catch one of winter’s last gasps in these next few weeks, I can recommend just the dish to warm you up. Ever since I posted our experimental Japanese curry grilled chicken, we’ve been musing about other uses for the convenient little curry roux packets that have become a pantry staple. On a particularly cold weekend last month, we conjured up this stupidly simple, rib-sticking, rich and cozy Japanese curry pot pie. It’s basically a no brainer, one-skillet wonder – the recipe on the back of the curry package gets you 75% of the way there, and the other 25% involves following the directions on a box of frozen puff pastry. If you can follow directions and chop vegetables, you’re golden.
We used boneless, skinless chicken thighs to keep this a riff on the classic chicken pot pie, but you can use any protein you like, or keep it plant-forward by using tofu or simply doubling the veggies. A cast-iron or other ovenproof skillet makes this a one-pot meal, but if you don’t have one, you can also make the filling on the stovetop and transfer to an oven safe baking dish before topping with the puff pastry. I can also see these as cute individual pies in mini ramekins – the possibilities are endless, but luckily for us, winter is not.
Japanese Curry Pot Pie
Shamelessly and minimally adapted from the directions on the back of the curry package.
Ingredients
- 2 Tbsp vegetable oil or unsalted butter
- 2 lbs chicken, beef, pork or extra-firm tofu, cubed into bite-size pieces*
- 1 large onion, coarsely chopped
- 1/2 lb carrots, peeled and coarsely chopped
- 2/4 lb red or yukon gold potatoes, cubed
- 1 bunch scallions, chopped
- 2 1/2-3 cups water
- 1 box Japanese curry roux blocks, any spice level, any brand, broken into smallish pieces
- 14 oz. box puff pastry, thawed according to package directions
- 1 egg, beaten with 1 tsp water
Directions
- Preheat oven to 375F.
- Heat the oil in a 10-12 inch cast-iron or ovenproof skillet over medium-high heat. Add the chicken (or other protein) and cook until browned. Remove from skillet into a large bowl, leaving ~1.5 tbsp fat in the skillet.
- Lower heat to medium. Add onion to the skillet and cook until softened and just starting to brown, 5-6 minutes. Add carrots and potatoes and cook for an additional 5 minutes. Add chicken back to the skillet along with any juices in the bowl, along with scallions.
- Add the broken-up curry roux blocks and water to the skillet and stir gently to dissolve. Bring to a boil, then immediately lower heat and let simmer, covered, for five minutes. Adjust water amount if it seems like there isn’t enough curry sauce. Remove from heat while you roll out the puff pastry.
- Gently unroll the puff pastry onto a lightly floured surface. Roll out to a 12-14 inch square, or large enough to cover your skillet/baking dish**. Its ok if its not a perfect square.
- Drape the pastry over the top of the skillet. You can be precise and fold the ends underneath, or go for a more messy, er, rustic look as in the pictures.
- Cut several slits in the top to allow steam to escape and brush with the egg wash.
- Bake for 45 minutes or until puff pastry is puffed up and golden brown.
- If you would prefer an all-veggie pot pie, double the amounts of carrot, onion, and potato.
- If you don’t have an oven safe skillet, make the curry in whatever stovetop skillet or pot you have through step 4, and transfer to an oven safe baking dish.
